Filipinx: Heritage Recipes from the Diaspora (Hardcover)

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About the Author


Angela Dimayuga rose to prominence in the culinary sphere as the executive chef of Mission Chinese Food in New York. Dimayuga was also the creative director of food and culture of The Standard International Hotel Group and of No Bar in New York. She has been featured in the New York TimesVogueBon AppetitThe CutInterview magazine, and many other outlets. She lives in New York. Ligaya Mishan is the Hungry City columnist for the New York Times and a contributing editor at T Magazine, and has written for the New York Review of Books and The New Yorker. She lives in New York.

Praise For…


“This cookbook by superstars Angela Dimayuga and Ligaya Mishan is a contemplation on what it means to be Filipinx through food. The recipes are inviting and easy to follow, while the narrative merits a book unto itself. The whole is a dinner party, full of delicious food, interesting people, and compelling stories that describe a proud, diverse, and inclusive community. This is a book you’ll want to devour whole.”
 
— Anita Lo

Filipinx is the story of the daughter of immigrants who doesn’t feel the need to assimilate into America, but rather celebrates her roots and culture in their full richness—that is her contribution to being an American. Strong, thoughtful, and to the point, all while stylistically challenging what a ‘cookbook’ can be.”
 
— Humberto Leon

“Reading Filipinx both filled me with longing and satisfied hungers I’d almost forgotten how to access. I returned home in its pages—to memories of pork chops in the turbo broiler, rice grains on the bottom of tube socks, the crinkling of wrappers around Food for the Gods. Angela Dimayuga and Ligaya Mishan have created an essential document for the next generation of the Filipinx diaspora and a beautiful guide for anyone who thinks of food the way Filipinos do—as a humble, extravagant expression of communal love.”
 
— Jia Tolentino

“If you want to understand the arc of Filipino food, realize its connection to other cuisines, and craft splendid flavors, Filipinx delivers. Angela Dimayuga and Ligaya Mishan packed the pages with tender remembrances, careful research, and smart recipes. Anyone interested in Asian cuisines should have this book.”
 
— Andrea Nguyen

“Whether the subject is spicy banana ketchup, rice cake roasted in banana leaves, or the Filipino community Dimayuga found while once stranded in the Caymans, the combination of personal connection and deep culinary knowledge proves unbeatable. She includes recipes for adobo with chicken, pork, and squid, alongside one for Spam. Instructions are meticulous and ingenious: chicken to be fried in the style of the Philippine chain Max’s is propped on a can overnight to air-dry for crisper results, while eggplant are charred then dredged in beaten egg and fried. Robust flavors abound, notably in a chicken and rice porridge that’s topped with soy-cured egg yolks. Meanwhile, contributions from the likes of trans activist Geena Rocero and “flavor scientist” Arielle Johnson enrich and entertain. Those ready to take the plunge into Filipino cooking will find endless inspiration and heart here.”

 
— Publishers Weekly STARRED review


Product Details
ISBN: 9781419750380
ISBN-10: 1419750380
Publisher: Harry N. Abrams
Publication Date: November 2nd, 2021
Pages: 256
Language: English

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